Method

1 Place strawberries in a food processor or blender and blend on medium speed to form a rough puree that is slightly chunky. Remove from blender and place in a small mixing bowl, add maple syrup and stir to combine.

3 Add strawberry mix to ice cream and blend to just combine. The mixture will now be a little runny so transfer ice cream to an ice cream churner and churn till thickened and creamy or place in a shallow based bowl or dish and pop in the freezer, whisking every 15 minutes until thick and creamy.

4 Serve ice cream straight away or store in freezer. Vegan ice cream will need to be removed from the freezer for about 15 – 20 minutes, depending on the temperature of the room before it can be scooped as it’s harder than normal ice cream.

Place whole can of coconut milk in fridge overnight as the milk will naturally thicken and “set,” use the thick part for the ice cream and leave the watery runny part for another recipe like a smoothie.